PESTO PEA SALAD
This is a very different salad, with a beautiful presentation. We thought it was delicious and wanted to share it with you. It even keeps well. The recipe comes from Ina Garten / The Barefoot Contessa.
Provided by Pianolady
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the peas in a pot of boiling, salted water for 1 minute.
- Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl.
- Sprinkle the peas and pignolis over the spinach.
- Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
- Enjoy!
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
PESTO PEA SALAD
Steps:
- Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
- Pesto:
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
- Yield: 4 cups
PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
INA GARTEN'S PESTO
From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". Haven't made yet so quantity is a guess.
Provided by keeney
Categories < 15 Mins
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of of olive oil on top.
Nutrition Facts : Calories 645.5, Fat 66.3, SaturatedFat 10.9, Cholesterol 14.7, Sodium 550.6, Carbohydrate 6.8, Fiber 3.5, Sugar 0.7, Protein 10.1
PASTA, PESTO AND PEAS
A very refreshing dish that can be served at a barbeque, beach party, picnic, etc. From Ina Garten / The Barefoot Contessa. This is not in any of her cookbooks, so I wanted to share it here.
Provided by Pianolady
Categories Vegetable
Time 57m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook the fusilli and bow tie pastas separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente (you can use any pasta you like, however, or any combination of pastas).
- Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor (fitted with a steel blade), puree the pesto, spinach and lemon juice.
- Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan Cheese, peas, pignolis, salt and peper. Mix well, season to taste, and serve at room temperature.
PESTO SAUCE
Another delicious recipe from Ina Garten / The Barefoot Contessa. Delicious served on her "Pesto Pea Salad" which I have posted here as well. The best pesto we have ever had by far.
Provided by Pianolady
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
- Process for 30 seconds.
- Add the basil leaves, salt, and pepper.
- With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
- Add the Parmesan Cheese and puree for a minute.
- Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Enjoy!
Nutrition Facts : Calories 953.4, Fat 99.1, SaturatedFat 16.4, Cholesterol 22, Sodium 823.6, Carbohydrate 7.8, Fiber 3.1, Sugar 0.9, Protein 13.7
More about "ina garten pesto pea salad food"
BAREFOOT CONTESSA | PASTA, PESTO, AND PEAS | RECIPES
From barefootcontessa.com
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente.
- Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.
- Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper.
SPINACH SALAD WITH PESTO AND PEAS - SMART IN THE KITCHEN
From smartinthekitchen.com
INA GARTEN'S PESTO PEA SALAD | PEA SALAD, GOOD QUICK ... - PINTEREST
From pinterest.ca
BAREFOOT CONTESSA
From barefootcontessa.com
PEA AND PESTO SPINACH SALAD - EVERGREEN KITCHEN
From evergreenkitchen.ca
INA GARTEN PASTA SALAD (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
INA GARTEN PESTO PASTA SALAD - DELISH SIDES
From delishsides.com
INA GARTEN PESTO (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
INA GARTEN'S 5-STAR PASTA, PESTO AND PEAS RECIPE
From youtube.com
BAREFOOT CONTESSA | PEAS & PANCETTA | RECIPES
From barefootcontessa.com
POTATO SALAD RECIPES FROM INA GARTEN, MARTHA STEWART
From sheknows.com
PASTA, PESTO, AND PEAS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
INA’S PESTO PEA (SPINACH) SALAD | TASTINGSPOONS
From tastingspoons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love